Biochemistry, immunology and nomenclature of important food allergens with special regard to cross-reactivities;Biochemie, immunologie und nomenklatur wichtiger nahrungsmittelallergene unter berucksichtigung deren kreuzreaktivitat

Allergologie

Volumn 21, Issue 1, 1998, Pages 24-32

  Jager L ^a  

^a JENA UNIVERSITY HOSPITAL   (Germany)

Author keywords

Characterization of allergens; Cross reactivity; Food allergens

Indexed keywords

ALLERGEN;

ANTIGEN SPECIFICITY; ARTICLE; BIOCHEMISTRY; CHEMOTAXONOMY; CROSS REACTION; FOOD ALLERGY; HUMAN; IMMUNOLOGY; NOMENCLATURE;

EID: 0031938310     PISSN: 03445062     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Bauer L., C. Ebner, R. Hirschwehr, B. Wüthrich: IgE cross-reactivity between birch pollen, mugwort pollen and celery is due to at least 3 distinct cross-reacting allergens: immunoblot investigation of the birch-mugwort-celery syndrome. Clin. Exp. Allergy 26, 1161-1170 (1996).
2. Beezhold D.H., G.L. Sussman, G.M. Liss, N.-S. Chang: Latex allergy can induce clinical reactions to specific food. Clin. Exp. Allergy 26, 416-422 (1996).
3. Bircher A.J., G. van Melle, E. Haller, B. Curty, P.C. Frei: IgE to food allergens are highly prevalent in patients allergic to pollen, with and without symptoms of food allergy. Clin, Exp. Allergy 24, 236-274 (1994).
4. Löwenstein H.: Quantitative immunoelectrophoretic methods as a tool for the analysis and isolation of allergens. Prog. Allergy 25, 1-48 (1978).
5. Pichler W.J., O. Stich: Nahrungsmittelallergien bei Pollensensibilisierungen. Allergologie 16, 494-501 (1993).
6. Wüthrich B., P. Schmid-Grendelmeier: Nahrungsmittelallergien. Internist 36, 1052-1062 (1995).